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3. Preparation
3.1 Preparation of the Caramel
- Dissolve Sugar : In a saucepan, pour 100 g of sugar and add 2-3 tablespoons of water. Turn the heat to medium and stir gently until the sugar dissolves.
- Caramelize : When the sugar is completely dissolved, stop stirring and let it cook until the caramel reaches a golden color. Be careful not to burn it.
- Pour into Container : Pour the hot caramel into one or more ramekins and spread it evenly over the bottom. Let it cool while you prepare the mixture.
3.2 Preparation of the Cream Compound
- Heat Milk and Cream : In a saucepan, combine milk and cream. Add vanilla bean (slit lengthwise) or vanilla extract. Bring to a boil over medium heat, then remove from heat and let steep for 10-15 minutes.
- Beat the Eggs and Sugar : In a bowl, beat the eggs, egg yolks and the remaining sugar (50 g) until the mixture is smooth and slightly frothy.
- Add the Milk : Remove the vanilla bean from the milk and slowly pour the hot milk into the egg mixture, stirring constantly to avoid cooking the eggs.
3.3 Pour and Cook
- Pour into the ramekins : Pour the crème mixture into the previously caramelized ramekins, filling them about 3/4 full.
- Bake in a Bain-Marie : Prepare a baking tray with hot water (bain-marie) and place the molds inside. Bake at 160°C for about 30-40 minutes, or until the crème is firm but slightly wobbly in the center. You can check the cooking by inserting a toothpick: it should come out clean.
- Cool : Once cooked, let cool to room temperature, then place in the refrigerator for at least 4 hours, or better yet, overnight.
3.4 Serve
- Unmold the Crème Caramel : To serve, run a knife around the edges of the mold to loosen the crème. Invert onto a dessert plate and allow the caramel to drizzle over the top.
- Decorate : You can decorate with fresh fruit, citrus zest or a sprinkle of cocoa powder.
4. Variations of Crème Caramel
4.1 Cocoa Crème Caramel
For a chocolatey version, add 2-3 tablespoons of cocoa powder to the milk and cream mixture, mixing well before adding the eggs.
4.2 Crème Caramel with Fruit
You can add fruit puree (like strawberries or mango) to give a fresh touch to the dessert. Mix the puree into the milk mixture before pouring it into the molds.
4.3 Flavored Crème Caramel
Experiment with flavors like coffee, rum, or orange liqueur to give your crème caramel a unique flavor.
4.4 Vegan Crème Caramel
For a vegan version, replace the milk and cream with plant-based milk (such as almond or coconut milk) and use cornstarch instead of eggs as a thickener.
